CN105349475A - Compound leavening agent and application thereof in Chinese pork fermented sausage - Google Patents
Compound leavening agent and application thereof in Chinese pork fermented sausage Download PDFInfo
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- CN105349475A CN105349475A CN201510962045.1A CN201510962045A CN105349475A CN 105349475 A CN105349475 A CN 105349475A CN 201510962045 A CN201510962045 A CN 201510962045A CN 105349475 A CN105349475 A CN 105349475A
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- pork
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- leuconostoc mesenteroides
- fermented sausages
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 55
- 235000015277 pork Nutrition 0.000 title claims abstract description 28
- 150000001875 compounds Chemical class 0.000 title abstract description 14
- 235000010855 food raising agent Nutrition 0.000 title abstract 3
- 241000192130 Leuconostoc mesenteroides Species 0.000 claims abstract description 26
- 241000894006 Bacteria Species 0.000 claims abstract description 17
- 241000191973 Staphylococcus xylosus Species 0.000 claims abstract description 12
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 9
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 9
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 9
- 238000011081 inoculation Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000013372 meat Nutrition 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 10
- 241000196324 Embryophyta Species 0.000 claims description 8
- 241000186660 Lactobacillus Species 0.000 claims description 8
- 229940039696 lactobacillus Drugs 0.000 claims description 8
- 239000002068 microbial inoculum Substances 0.000 claims description 7
- 241000235035 Debaryomyces Species 0.000 claims description 6
- 241000234314 Zingiber Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 239000002054 inoculum Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 239000000725 suspension Substances 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 2
- 230000001953 sensory effect Effects 0.000 abstract description 2
- 241000235036 Debaryomyces hansenii Species 0.000 abstract 1
- 238000009629 microbiological culture Methods 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 238000000855 fermentation Methods 0.000 description 9
- 230000004151 fermentation Effects 0.000 description 9
- 230000001580 bacterial effect Effects 0.000 description 7
- 210000003205 muscle Anatomy 0.000 description 7
- 150000001299 aldehydes Chemical class 0.000 description 6
- 239000003925 fat Substances 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 244000005700 microbiome Species 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 6
- 235000001014 amino acid Nutrition 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- ROWKJAVDOGWPAT-UHFFFAOYSA-N Acetoin Chemical compound CC(O)C(C)=O ROWKJAVDOGWPAT-UHFFFAOYSA-N 0.000 description 4
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 238000000227 grinding Methods 0.000 description 4
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical group CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 238000012216 screening Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 229910021529 ammonia Inorganic materials 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- BQOFWKZOCNGFEC-UHFFFAOYSA-N carene Chemical compound C1C(C)=CCC2C(C)(C)C12 BQOFWKZOCNGFEC-UHFFFAOYSA-N 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000003085 diluting agent Substances 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000004570 mortar (masonry) Substances 0.000 description 2
- 210000003097 mucus Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 210000000689 upper leg Anatomy 0.000 description 2
- VLXDPFLIRFYIME-GZBLMMOJSA-N Copaene Natural products C1C=C(C)[C@H]2[C@]3(C)CC[C@H](C(C)C)[C@H]2[C@@H]31 VLXDPFLIRFYIME-GZBLMMOJSA-N 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- OWBTYPJTUOEWEK-UHFFFAOYSA-N butane-2,3-diol Chemical compound CC(O)C(C)O OWBTYPJTUOEWEK-UHFFFAOYSA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 229930006737 car-3-ene Natural products 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- VLXDPFLIRFYIME-BTFPBAQTSA-N copaene Chemical compound C1C=C(C)[C@H]2[C@]3(C)CC[C@@H](C(C)C)[C@H]2[C@@H]31 VLXDPFLIRFYIME-BTFPBAQTSA-N 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- GYHFUZHODSMOHU-UHFFFAOYSA-N nonanal Chemical compound CCCCCCCCC=O GYHFUZHODSMOHU-UHFFFAOYSA-N 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- QYSXJUFSXHHAJI-YRZJJWOYSA-N vitamin D3 Chemical compound C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C\C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-YRZJJWOYSA-N 0.000 description 1
- 235000005282 vitamin D3 Nutrition 0.000 description 1
- 239000011647 vitamin D3 Substances 0.000 description 1
- 229940021056 vitamin d3 Drugs 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/161—Mesenteroides
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
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- Virology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
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Abstract
The invention relates to an application of a compound leavening agent in a pork fermented sausage, discloses Leuconostoc mesenteroides with the collection number of CGMCC (China General Microbiological Culture Collection Center) 11479 and further discloses a compound leavening bacterium containing the strain. Pork is taken as a main raw material, and through inoculation of the leavening bacterium comprising staphylococcus xylosus CGMCC3474, Leuconostoc mesenteroides CGMCC11479, lactobacillus plantarum CGMCC11480 and Debaryomyces hansenii CGMCC3473, the edible safety, the trophism and the sensory quality of the pork fermented sausage are improved. Further, the pH of the fermented sausage added with the compound leavening agent is remarkably lower than that of the traditional fermented sausage, growth and propagation of harmful bacteria are inhibited effectively, and the shelf life of the pork fermented sausage can be prolonged to a certain extent.
Description
Technical field
The invention belongs to food processing field, relate to a kind of processing technology of novel food product, be specifically related to the application of a kind of compound ferment in pork fermented sausages.
Background technology
China's meat product processing industry is in tradition to the accurately machined transitional period.Traditional zymotic sausage is the spontaneous fermentation depending on microorganism in environment, and product is single, the bad control of security quality.Therefore, overcome traditional natural zymotechnique fermentation time length, uneasy congruent shortcoming, ensure that the quality of Chinese style fermented sausages is purpose of the present invention.
Summary of the invention
Single in order to solve traditional Chinese fermented sausages kind, fermentation period is long, and quality is irregular waits deficiency, the invention provides a kind of compound ferment, and utilizes this compound ferment to produce the method for pork fermented sausages.The quality such as pork fermented sausages mouthfeel, local flavor of being produced by the present invention is all better than traditional zymotic sausage, and fermentation period is short, and fats oxidn degree is low, and free aminoacid content significantly improves.In addition, with the addition of the fermented sausages pH of compound ferment significantly lower than traditional zymotic sausage, effectively suppress harmful bacteria growth and breeding, sausage corruption can be suppressed to a certain extent and go mouldy, extend the quality guaranteed period of Chinese style fermented sausages, for enterprise decreases the financial loss because product rapid deterioration brings.
The invention provides a strain Leuconostoc mesenteroides (Leuconostocmesenteroides), its preserving number is CGMCCNo.11479.
The invention also discloses a kind of complex ferment microbial inoculum for pork fermented sausages, it consists of: staphylococcus xylosus (Staphylococcusxylosus) CGMCC3474 accounts for the 30%-50% of complex ferment microbial inoculum inoculum size, Leuconostoc mesenteroides (Leuconostocmesenteroides) CGMCC1147920%-35%, plant lactobacillus (Lactobacillusplantarum) CGMCC1148020%-35%, Debaryomyces hansenji (Dabaryomyceshansenii) CGMCC347310%-25%.
The invention also discloses Leuconostoc mesenteroides CGMCC11479 and the application of above-mentioned complex ferment microbial inoculum in Chinese style pork fermented sausages.
The invention also discloses fabrication processing and the batch formula of the pork fermented sausages adding compound ferment.
The invention also discloses the mensuration situation of each important indicator of inoculation sausage.
Add a making for the pork fermented sausages of compound ferment, its concrete grammar comprises the following steps:
(1) raw material: by fresh pork, the girth of a garment is separated, and be divided into block, clean in 3-10 DEG C of water, remove clot and pigskin, fat meat weight accounts for the 25-35% of meat gross weight, rubs, and ginger chopping is for subsequent use;
(2) prepare burden: take following batching according to total meat weight 100 parts: white sugar 6-9 part, salt 2-4 part, monosodium glutamate 0.1-0.3 part, spice mixture 0.1-0.2 part, ginger 0.1-0.2 part, water 5-10 part, Daqu 10-20ml/kg;
(3) inoculate: before inoculation, complex ferment microbial inoculum bacteria suspension concentration of the present invention is adjusted to about 10
7-10
8cfu/mL, and pickles meat gruel and mixes, and inoculum size is 10
7cfu/g, records sausage;
(4) ferment: 30 ± 0.5 DEG C, 1 day, RH90%-95%;
(5) ripe: 23 ± 0.5 DEG C, 4 days, 80%-85%; 14 ± 0.5 DEG C, 16 days, 75%-80%RH;
(6) repair packaging: by the sausage trimmed of fermenting-ripening, vacuum packaging, get product fermented sausages.
In above-mentioned steps (2), pork pickles 12-15h for 0-4 DEG C after mixing with batching.
In above-mentioned steps (3), staphylococcus xylosus (Staphylococcusxylosus) (preserving number CGMCC3474) accounts for the 30%-50% of mixed culture fermentation agent inoculum size, Leuconostoc mesenteroides (Leuconostocmesenteroides) (preserving number CGMCCNo.11479) 20%-35%, plant lactobacillus (Lactobacillusplantarum) (preserving number CGMCCNo.11480) 20%-35%, Debaryomyces hansenji (Dabaryomyceshansenii) (preserving number CGMCC3473) 10%-25%.
In above-mentioned steps (4), yeast phase carries out except mould.
Utilize staphylococcus xylosus (Staphylococcusxylosus) (preserving number CGMCC3474), Leuconostoc mesenteroides (Leuconostocmesenteroides) (preserving number CGMCCNo.11479), plant lactobacillus (Lactobacillusplantarum) (preserving number CGMCCNo.11480), Debaryomyces hansenji (Dabaryomyceshansenii) (preserving number CGMCC3473) compound ferment makes pork fermented sausages, compared with traditional fermented sausages, obviously shorten the fermentation period of product, and product sensory quality and local flavor significantly improve.
Compared with traditional Chinese fermented sausages, the beneficial effect particular embodiment of the pork fermented sausages utilizing method of the present invention to produce in the following areas:
(1) the fermentation period of product is 21 days, and the traditional zymotic sausage fermentation cycle is 28-45 days, shortens fermentation period.
(2) the colour generation of product is rapid, volatile flavor substance content is significantly higher than traditional zymotic sausage, and aldehyde material exceeds 35% than control group, and Ester exceeds 32% than control group, also create the letones of 3.15%, letones is generally in creamy or fruital taste simultaneously.
(3) the quality of product is relatively tightr, the more smooth exquisiteness of tangent plane, and in purplish red, fat is white, glossy, moderately salted, and hardness, chewiness and elasticity obviously strengthen.(4) fats oxidn degree, with AV value for representative, lower than control group 0.87mgKOH/g; Add free aminoacid content, improve taste and the nutrition and safety of product.
(5) the oxidation-resistance of product, with TBA value for representative, lower than control group 0.27mg/kg.
(6) compared with traditional zymotic sausage, product pH value is lower, slow down corruption that sausage causes because of harmful microorganism effect and goes mouldy, extending 2-3 month product shelf phase.
Accompanying drawing explanation
Fig. 1 is TBA value comparison diagram.
Fig. 2 is AV value comparison diagram.
The Leuconostoc mesenteroides (Leuconostocmesenteroides) of the present invention's screening is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC) on October 10th, 2015, Classification And Nomenclature: Leuconostoc mesenteroides (Leuconostocmesenteroides), preserving number: CGMCCNo.11479.Depositary institution address: No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, institute of the Chinese Academy of Sciences; Postcode: 100101.
The plant lactobacillus (Lactobacillusplantarum) of the present invention's screening is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC) on October 10th, 2015, Classification And Nomenclature: plant lactobacillus (Lactobacillusplantarum), preserving number: CGMCCNo.11480.Depositary institution address: No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, institute of the Chinese Academy of Sciences; Postcode: 100101.
Staphylococcus xylosus (Staphylococcusxylosus) CGMCC3474, derive from CGMCC, be called in the Chinese patent application of " staphylococcus xylosus and producing the application in fermented segmental pork " (, the patent No.: ZL200910264537.8) open in name.
Debaryomyces hansenji (Dabaryomyceshansenii) CGMCC3473 derives from CGMCC, is called " a kind of Debaryomyces hansenji and the application in production fermented segmental pork thereof " (application number: open in Chinese patent application 200910264535.9) in name.
Embodiment
Embodiment one: bacteria selection
1, the process for screening and identifying of plant lactobacillus is:
(1) be separated, purifying: random selecting JINHUA HUOTUI, label point muscle and biceps muscle of thigh determine 4 points at random, to be about at its skin cut with aseptic scissors and scalpel that 0.5cm is thick, the length of side is the part of about 4cm, abandon; Cut out thickness in depths and be about about 2cm, the cube meat taking-up that size is similar; First cube meat is carried out surface sterilization on spirit lamp, then sterilized Plastic Bottle is put into, carry out aseptic technique, 2.0g muscle and deep is about from clip meat sample with aseptic scissors, put into sterilizing mortar to pulverize, then add the grinding of sterilizing sea sand, be diluted to 1:10 diluent after adding aqua sterilisa mixing after grinding, then increase progressively dilution by 10 times.Coat MRS substratum, cultivate 18-24h respectively at 37 DEG C of biochemical cultivation cases, picking list bacterium colony is rule separation and purification repeatedly, until obtain single bacterial strain.
(2) screen: with Gram-positive, do not produce mucus, resistance to NaCl (8%), non-aerogenesis, non-product H
2s, non-product H
2o
2, non-product ammonia, does not have amino acid decarboxylase as primary dcreening operation index; Sieve index using acid production speed, acid producing ability and product fragrance again as milk-acid bacteria, filter out the bacterial strain being applicable to being inoculated in fermented sausages.
(3) identify: according to phenotypic characteristic and the physio-biochemical characteristics of bacterium colony, determine strain value thing Bacterium lacticum (Lactobacillusplantarum) in conjunction with 16S order-checking.
(4) preservation: bacterium liquid and glycerine are placed in-70 DEG C of preservations by 1:1 mixing.
Above-mentioned bacterial strains is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC) on October 10th, 2015, plant lactobacillus (Lactobacillusplantarum) (preserving number CGMCCNo.11480).
2, the process for screening and identifying of Leuconostoc mesenteroides is:
(1) be separated, purifying: random selecting JINHUA HUOTUI, label point muscle and biceps muscle of thigh determine 4 points at random, to be about at its skin cut with aseptic scissors and scalpel that 0.5cm is thick, the length of side is the part of about 4cm, abandon; Cut out thickness in depths and be about about 2cm, the cube meat taking-up that size is similar; First cube meat is carried out surface sterilization on spirit lamp, then sterilized Plastic Bottle is put into, carry out aseptic technique, 2.0g muscle and deep is about from clip meat sample with aseptic scissors, put into sterilizing mortar to pulverize, then add the grinding of sterilizing sea sand, be diluted to 1:10 diluent after adding aqua sterilisa mixing after grinding, then increase progressively dilution by 10 times.Coat MRS substratum, cultivate 18-24h respectively at 37 DEG C of biochemical cultivation cases, picking list bacterium colony is rule separation and purification repeatedly, until obtain single bacterial strain.
(2) screen: with Gram-positive, do not produce mucus, resistance to NaCl (8%), non-aerogenesis, non-product H
2s, non-product H
2o
2, non-product ammonia, does not have amino acid decarboxylase as primary dcreening operation index; Sieve index using acid production speed, acid producing ability and product fragrance again as milk-acid bacteria, filter out the bacterial strain being applicable to being inoculated in fermented sausages.
(3) identify: according to phenotypic characteristic and the physio-biochemical characteristics of bacterium colony, be defined as Leuconostoc mesenteroides (Leuconostocmesenteroides) in conjunction with 16S order-checking.
(4) preservation: bacterium liquid and glycerine are placed in-70 DEG C of preservations by 1:1 mixing.
Above-mentioned bacterial strains is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC) on October 10th, 2015, Leuconostoc mesenteroides (Leuconostocmesenteroides) (preserving number CGMCCNo.11479).
Embodiment two:
The manufacture craft specific features of compound ferment production Chinese style pork fermented sausages is utilized to be described further to the present invention below:
Raw material clean-rub-is pickled (batching)-connect bacterium-bowel lavage-fermentation-maturation-storage (vacuum packaging)
(1) raw material: by fresh pork, the girth of a garment is separated, and be divided into block, clean in 3-10 DEG C of water, remove clot and pigskin, fat meat weight accounts for the 25-35% of meat gross weight, rubs, and ginger chopping is for subsequent use;
(2) prepare burden: take following batching according to total meat weight 100 parts: white sugar 6-9 part, salt 2-4 part, monosodium glutamate 0.1-0.3 part, spice mixture 0.1-0.2 part, ginger 0.1-0.2 part, water 5-10 part, Daqu 10-20ml/kg;
(3) inoculate: before inoculation, bacteria suspension concentration is adjusted to about 10
7-10
8cfu/mL, and pickles meat gruel and mixes, and inoculum size is 10
7cfu/g, records sausage;
(4) ferment: 30 ± 0.5 DEG C, 1 day, RH90%-95%;
(5) ripe: 23 ± 0.5 DEG C, 4 days, 80%-85%; 14 ± 0.5 DEG C, 16 days, 75%-80%RH;
(6) repair packaging: by the sausage trimmed of fermenting-ripening, vacuum packaging, get product fermented sausages.
Product the inventive method obtained and the traditional product of control group carry out composition analysis, and result is as follows:
Table 1 flavour substances composition contrasts
As shown in Table 1, traditional zymotic sausage does not detect letones, and present treatment group letones content is then up to 3.15%, and wherein, 3-hydroxy-2-butanone, has butter taste and cheesy, has important contribution to the local flavor of sausage; Ester exceeds 32% than traditional sausage; Aldehyde material exceeds 35% than traditional sausage, and according to the literature, aldehyde material taste threshold is all lower, has vital role to sausage flavor, and what in aldehyde material, content was the highest is hexanal, reports that result is consistent with pertinent literature.
Add the pork fermented sausages of compound ferment, volatile species is enriched, there are hexanal (9.76%), 2-heptenic aldehyde (2.45%), aldehyde C-9 (1.61%), 3-hydroxy-2-butanone (2.35%), 2,3-butanediol (4.59%), ethyl hexanoate (8.6%), ethyl acetate (4.75%), acetic acid (2.35%) etc.The appearance of the typical flavour substances such as 3-carene (3.76%), copaene (0.32%), Vitamin D3 500,000 I.U/GM (1.32%) also plays a role to the local flavor of product in addition.
From relatively, kind and the relative content of the volatile flavor substance such as aldehyde, ester, ketone of the product that the present invention obtains are higher, and therefore, the product fragrance of gained of the present invention is stronger.
In addition, the product fats oxidn degree that the present invention obtains, with AV value for representative (Fig. 2), lower than control group 0.87mgKOH/g; The oxidation-resistance of product, with TBA value for representative (Fig. 1), lower than control group 0.27mg/kg; Add free aminoacid content, improve taste and the nutrition and safety of product.
Table 2. sausage of the present invention and traditional sausage matter structure are analyzed (elasticity, hardness and chewiness) and are contrasted
Table 3 aberration contrasts
From table 2, table 3, the pork fermented sausages muscle quality through above-mentioned explained hereafter is relatively tightr, and the more smooth exquisiteness of tangent plane is in purplish red, moderately salted, has strong fermented flavour.Because bacterial classification used in the present invention is all separated highland dry-cured ham freely, and through safety analysis, therefore safe and reliable.
Claims (6)
1. a strain Leuconostoc mesenteroides (Leuconostocmesenteroides), its preserving number is CGMCC11479.
2. the complex ferment microbial inoculum for pork fermented sausages, it is characterized in that, it consists of: staphylococcus xylosus (Staphylococcusxylosus) CGMCC3474 accounts for the 30%-50% of complex ferment microbial inoculum inoculum size, Leuconostoc mesenteroides (Leuconostocmesenteroides) CGMCC1147920%-35%, plant lactobacillus (Lactobacillusplantarum) CGMCC1148020%-35%, Debaryomyces hansenji (Dabaryomyceshansenii) CGMCC347310%-25%.
3. the application of Leuconostoc mesenteroides according to claim 1 (Leuconostocmesenteroides) CGMCC11479 in Chinese style pork fermented sausages.
4. a making method for Chinese style pork fermented sausages, comprises the following steps:
(1) raw material: by fresh pork, the girth of a garment is separated, and be divided into block, clean in 3-10 DEG C of water, remove clot and pigskin, fat meat weight accounts for the 25-35% of meat gross weight, rubs, and ginger chopping is for subsequent use;
(2) prepare burden: take following batching according to total meat weight 100 parts: white sugar 6-9 part, salt 2-4 part, monosodium glutamate 0.1-0.3 part, spice mixture 0.1-0.2 part, ginger 0.1-0.2 part, water 5-10 part, Daqu 10-20ml/kg;
(3) inoculate: before inoculation, the bacteria suspension concentration of complex ferment microbial inoculum described in claim 2 is adjusted to about 10
7-10
8cfu/mL, and pickles meat gruel and mixes, and inoculum size is 10
7cfu/g, records sausage;
(4) ferment: 30 ± 0.5 DEG C, 1 day, RH90%-95%;
(5) ripe: 23 ± 0.5 DEG C, 4 days, 80%-85%; 14 ± 0.5 DEG C, 16 days, 75%-80%RH;
(6) repair packaging: by the sausage trimmed of fermenting-ripening, vacuum packaging, get product fermented sausages.
5. method according to claim 4, is characterized in that, after pork mixes with batching in step (2), pickles 12-15h for 0-4 DEG C.
6. method according to claim 4, is characterized in that, step (4) yeast phase carries out except mould.
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